If you’re on the hunt for a delicious and healthy dish that’s perfect for meal prep, look no further than crispy baked falafel! This Middle Eastern classic is not only packed with protein and fiber, but it also carries a delightful crunch that’s hard to resist. Made from simple ingredients, this recipe will show you how to create falafel that’s crispy on the outside and tender on the inside, making it a perfect addition to salads, wraps, or served alone with your favorite dipping sauce. Gather your ingredients, and let’s get started!
Why Cooks Rave About It
One of the reasons cooks can’t get enough of crispy baked falafel is its versatility. Whether you’re looking for a quick lunch, a party appetizer, or a hearty dinner option, falafel fits the bill. Not only is it easy to prepare, but it also allows for creative serving options. You can elevate your plate with fresh veggies, tangy sauces, or even alongside a bed of creamy golden rice with spiced chickpeas for a complete meal. Plus, baking instead of frying means you can enjoy this tasty treat with less guilt!
Ingredient Checklist
To make crispy baked falafel, you’ll need the following ingredients:
- 1 cup dried chickpeas, soaked in 4 cups water overnight
- 1/2 cup medium red onion, chopped
- 1 cup fresh parsley or cilantro, chopped (or a mix of both)
- 3 cloves garlic, peeled
- 1 tablespoon ground cumin
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 tablespoon sesame seeds, optional
- 2 teaspoons lemon juice
- 2 tablespoons olive oil (or oil of choice)
Setup & Equipment
Before you dive into the cooking process, make sure you have the following equipment handy:
- Food Processor – Essential for blending the chickpeas and spices into a smooth mixture.
- Baking Sheet – A sturdy sheet to hold your falafel while baking.
- Parchment Paper – For lining your baking sheet to ensure easy cleanup.
- Mixing Bowl – To combine your ingredients before shaping.
Mastering Crispy Baked Falafel: How-To
Step 1: Prepare the Chickpeas
Start by draining the soaked chickpeas and rinsing them well under cool water. This will ensure that any excess starch is removed.
Step 2: Blend Ingredients
In a food processor, combine the soaked chickpeas, chopped red onion, parsley or cilantro, garlic, ground cumin, kosher salt, baking powder, sesame seeds (if using), and lemon juice. Pulse until the mixture is well combined and has a coarse texture, being careful not to over-process.
Step 3: Chill the Mixture
Transfer the falafel mixture to a mixing bowl, cover it, and refrigerate for at least 30 minutes. This step helps to firm up the mixture, making it easier to shape.
Step 4: Preheat & Prepare
While your mixture is chilling, preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper. Drizzle a little olive oil on the parchment to help the falafel crisp up nicely.
Step 5: Shape the Falafel
Once the mixture is chilled, use your hands to form small balls or patties, about the size of a golf ball. Place them on the prepared baking sheet, leaving some space between each piece.
Step 6: Bake to Perfection
Drizzle the tops of the falafel with a little olive oil, then pop them in the oven. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
International Equivalents
Falafel has many variations across different cultures. Here are a few international equivalents to explore:
- Ta’ameya – Egyptian version using fava beans.
- Baba Ghanoush – A smoky eggplant dip often served alongside falafel.
- Chana Masala – A spicy Indian chickpea curry that pairs beautifully with falafel.
- Pita Bread – Commonly used as a wrap for falafel in many Mediterranean countries.
Troubles You Can Avoid
While making crispy baked falafel is straightforward, there are a few common pitfalls to watch out for:
- Too Wet Mixture: If your mixture is too wet, the falafel may fall apart during baking. Make sure to drain your chickpeas well and consider adding a bit of flour to help bind.
- Overprocessing: Avoid turning the mixture into a paste; it should still have some texture for the best results.
- Uneven Baking: Ensure to space the falafel evenly on the baking sheet for even cooking.
- Skipping Chilling: Don’t skip the chilling step; it helps the falafel hold their shape when baking.
Meal Prep & Storage Notes
Crispy baked falafel is perfect for meal prep! Here are some tips for storing:
You can prepare the falafel mixture ahead of time and store it in the fridge for up to 3 days before baking. If you have leftover baked falafel, store them in an airtight container in the fridge for up to 5 days. To reheat, simply pop them in the oven for a few minutes to regain some crispness. You can also freeze uncooked falafel balls. Just shape them, place them on a baking sheet to freeze, then transfer to a freezer bag for longer storage. When you’re ready to cook, bake them straight from the freezer, adding a few extra minutes to the baking time.
Reader Q&A
Can I use canned chickpeas instead of dried?
Yes, you can use canned chickpeas, but be aware that the texture may differ. Drain and rinse them thoroughly, and reduce the amount of liquid in the recipe to maintain the right consistency.
What can I serve with crispy baked falafel?
Crispy baked falafel pairs wonderfully with tahini sauce, yogurt sauce, or even a spicy harissa. You can also enjoy them in wraps, salads, or as part of a mezze platter.
How can I make my falafel spicier?
If you love a bit of heat, add some chopped jalapeños, red pepper flakes, or cayenne pepper into the falafel mixture before blending.
Can I bake them without oil?
While oil helps achieve that crispy texture, you can bake falafel without it. However, expect a softer texture. A light spray of cooking oil can help if you want to minimize oil while still achieving some crispiness.
If you enjoyed this crispy baked falafel recipe, you might also love:
Save & Share
If you loved this crispy baked falafel recipe, don’t forget to share it with your friends and family! Whether you’re posting on social media or simply sending a text, let others enjoy this delightful dish. Happy cooking!
Crispy Baked Falafel
Ingredients
Equipment
Method
- Start by draining the soaked chickpeas and rinsing them well under cool water. This will ensure that any excess starch is removed.
- In a food processor, combine the soaked chickpeas, chopped red onion, parsley or cilantro, garlic, ground cumin, kosher salt, baking powder, sesame seeds (if using), and lemon juice. Pulse until the mixture is well combined and has a coarse texture, being careful not to over-process.
- Transfer the falafel mixture to a mixing bowl, cover it, and refrigerate for at least 30 minutes. This step helps to firm up the mixture, making it easier to shape.
- While your mixture is chilling, preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper. Drizzle a little olive oil on the parchment to help the falafel crisp up nicely.
- Once the mixture is chilled, use your hands to form small balls or patties, about the size of a golf ball. Place them on the prepared baking sheet, leaving some space between each piece.
- Drizzle the tops of the falafel with a little olive oil, then pop them in the oven. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
Notes
- Prep the falafel mixture ahead of time and store it in the fridge for up to 3 days before baking.
- Leftover baked falafel can be stored in an airtight container in the fridge for up to 5 days.
- To reheat, pop them in the oven for a few minutes to regain some crispness.
- You can freeze uncooked falafel balls. Shape them, freeze on a baking sheet, then transfer to a freezer bag for longer storage.
- Bake frozen falafel straight from the freezer, adding a few extra minutes to the baking time.
